Salsa Verde Shredded Chicken Enchiladas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Salsa Verde Shredded Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Salsa Verde Shredded Chicken Enchiladas

Enjoy these vibrant enchiladas featuring tender shredded chicken smothered in tangy salsa verde, wrapped in warm corn tortillas and topped with a sprinkle of reduced-fat cheese and fresh avocado. This dish delivers a delightful blend of zesty, savory flavors and a satisfying texture perfect for a nourishing evening meal.

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NUTRITION

357kcal
Protein
43.6g
Fat
13g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

3 Corn Tortillas

4 tablespoons Salsa Verde

1 ounce Reduced-Fat Cheese

1/4 Avocado (sliced)

2 tablespoons Fresh Cilantro

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a pot, cover with water, and simmer until fully cooked, about 20 minutes. Alternatively, bake or grill the chicken until cooked through.

  • 3

    Shred the cooked chicken using two forks and mix with salsa verde in a bowl until evenly coated.

  • 4

    Warm the corn tortillas in a dry skillet or the microwave until pliable.

  • 5

    Spoon an even layer of the salsa verde shredded chicken onto each tortilla and roll them up tightly.

  • 6

    Place the rolled enchiladas seam-side down in a baking dish. Sprinkle the reduced-fat cheese evenly over the top.

  • 7

    Bake in the preheated oven for 10-12 minutes until the cheese is melted and slightly bubbly.

  • 8

    Garnish with fresh cilantro and top with slices of avocado before serving.

Salsa Verde Shredded Chicken Enchiladas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Salsa Verde Shredded Chicken Enchiladas

YOUR SOLIN GENERATED RECIPE

Salsa Verde Shredded Chicken Enchiladas

Enjoy these vibrant enchiladas featuring tender shredded chicken smothered in tangy salsa verde, wrapped in warm corn tortillas and topped with a sprinkle of reduced-fat cheese and fresh avocado. This dish delivers a delightful blend of zesty, savory flavors and a satisfying texture perfect for a nourishing evening meal.

NUTRITION

357kcal
Protein
43.6g
Fat
13g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

3 Corn Tortillas

4 tablespoons Salsa Verde

1 ounce Reduced-Fat Cheese

1/4 Avocado (sliced)

2 tablespoons Fresh Cilantro

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast in a pot, cover with water, and simmer until fully cooked, about 20 minutes. Alternatively, bake or grill the chicken until cooked through.

  • 3

    Shred the cooked chicken using two forks and mix with salsa verde in a bowl until evenly coated.

  • 4

    Warm the corn tortillas in a dry skillet or the microwave until pliable.

  • 5

    Spoon an even layer of the salsa verde shredded chicken onto each tortilla and roll them up tightly.

  • 6

    Place the rolled enchiladas seam-side down in a baking dish. Sprinkle the reduced-fat cheese evenly over the top.

  • 7

    Bake in the preheated oven for 10-12 minutes until the cheese is melted and slightly bubbly.

  • 8

    Garnish with fresh cilantro and top with slices of avocado before serving.